Grilled Chicken and Roasted Pepper Salad

Course :	Grilling
From:	HungryMonster.com
Serves:	4

Ingredients:

2	large	red peppers
2	large	green peppers
2	large	yellow peppers
3	tablespoons	green onion -- sliced
2	tablespoons	olive oil
1	tablespoon	lime juice
2	teaspoons	white wine Worcestershire sauce
1/4	teaspoon	coarse ground black pepper
1/8	teaspoon	garlic powder
3	whole	chicken breasts -- split, boned and skinned
1	teaspoon	hickory flavored salt
2	tablespoons	additional olive oil
6	pieces	bays English muffins -- split, buttered and toasted
1/4	Cup	chopped walnuts.

Preparation:

Grill whole peppers until skins are charred on all sides, turning as needed. Place in paper bag; seal. Let stand 10 minutes. Peel peppers. Cut into lengthwise strips, reserving the pepper liquid. Place pepper strips and liquid in saucepan. Combine green onion, olive oil, lime juice, Worcestershire sauce, black pepper and garlic powder; mix well. Pour over pepper strips. Heat over medium heat. Keep hot. Sprinkle chicken breasts with hickory salt. Arrange on grill rack. Drizzle with a small amount of olive oil. Grill 5 to 6 minutes per side, turning once. Cut chicken breasts into strips. Arrange 2 muffin halves on plate for each serving. Top with equal amounts of chicken breast strips. Spoon hot pepper salad over chicken. Sprinkle with walnuts. Notes: Colorful roasted bell peppers, Grilled Chicken and tangy vinaigrette make this salad special.